Biscuit Recipe

Buttermilk Biscuits
Exchanges: 1 starch; 1 Fat

This recipe came from the Diabetic Cookbook.





Serving Size 1 biscuit
Carbohydrate: 15 gm
Protein: 2 gm
Fat: 6 gm
Calories: 125
Fiber: 1 gm
Sodium: 129 mg
Cholesterol: 1 mg



INGREDIENTS
1 package dry yeast
2 T warm water (105-115 degrees)
2 cups nonfat buttermilk
5 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Sugar Substitute to equal 1/4 cup sugar
1 cup vegetable shortening

STEPS IN PREPARATION
1. Combine yeast and warm water; let stand five minutes or until bubbly
2. Add buttermilk to yeast mixture, and set aside
3. Combine flour and next 4 ingredients in bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Add buttermilk mixture to flour mixture, stirring with a fork until dry ingredients are moistened.
5. Turn dough out on a floured surface, and knead lightly 3 or 4 times. Roll dough to 1/2 inch thickness;cut into 36 rounds with a 2-inch biscuit cutter, and place on ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes. May freeze in airtight bag.

Bake frozen biscuits at 400 degrees for five minutes. Preheat oven before putting biscuits in oven.